bok choy salad

It was bound to happen. If you follow my blog you’ll know firstly I love Quinoa and secondly have been a fan of bok choy salads since the early 90’s. It was only a matter of time before these two collided in my kitchen. My kids started really liking salads last year (anything from spinach, arugula to a mixed bag) so I am able to toss some chopped bok choy into their regular salad and they don’t even notice.

I never jumped on the kale bandwagon as I honestly prefer bok choy and have for almost 20 years. It’s got all the good stuff in it, vitamins, fiber, anti-oxidants, calcium, phosphorous, potassium, manganese, iron and magnesium. I do eat kale from time to time, but not as much as I eat bok choy.

I’d never had a tahini dressing before but since it includes most of the ingredients that go into making hummus, I decided to give it a try. As I made the dressing I tasted it without the garlic, and then added the garlic, and it went from ok to amazing! I love the addition of fresh garlic in a salad dressing, but make sure others around you are eating it to, if you know what I mean! There were no vampires bothering me that day. If you like hummus you will like this dressing.

If you do not have the Ras de hanout spice just use extra cumin. This is seriously one of my favourite dressings now and I even put some on my baked potato. You could easily add any grilled protein to this dish or any additional vegetables you enjoy.

How often do you find leftover vegetables in your fridge begging to be used before they grow legs?! In my soup adventures this week, I was tossed whether to make a soup with some of my frozen meatballs or leave it a plain vegetable soup. Once I decided to puree the soup, I went with a vegetarian style soup kicked up a notch with some chipotle in adobo sauce. The chipotle in adobo sauce gives the soup quite a kick (spicy), so you may want to start with 1/2 tsp of the chipotle first, taste, and keep going until it is hot enough. If you do not like spice, just omit entirely.

Change up whatever vegetables you want to add in, and make it completely vegetarian or vegan by using vegetable stock. If you do not like or have bok choy, leave it out. It really is an acquired taste, one I was introduced to in the 90’s by mom mom. She started making this Bok Choy Salad and to this day my entire family loves it. You’ll find bok choy errs on the bitter side and again it might be an acquired taste, but oh so good for you! It will add a little crunch and texture to the soup.

To roast veggies, toss two cups sliced veggies with a splash of sesame oil, soy sauce, salt and pepper. Place on parchment lined baking sheet and bake in 350 oven for 20 minutes or until starting to brown and soft.

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Food and lifestyle blogger since 2006. A wahm who writes about events, wine, family adventures, recipes and eating out in Calgary, Alberta and beyond.

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Join me on my adventures both in and out of the kitchen! We travel in search of new experiences, go on adventures both near and far and cook in the kitchen creating new recipes, re-create recipes from previous generations, and seek out crazy food combinations yet sticking true to comfort food and simple recipes.